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6 to 8
Easy
Published 2002
The difference between an ojja (or egga, as it is sometimes called) and a chakchouka is that in an ojja the eggs are beaten and stirred into the filling like a frittata, as opposed to being cooked on top. Chakchouka is not to be confused with choukchouka, the Algerian name for a salad of roasted peppers and tomatoes, also known as mishwiya in Morocco and Tunisia.